Preacher Cookies Remix

Does everyone know about Biscoff Spread? For those of you who don't, immediately get in your car and go buy some. It's right on par with Nutella. Basically amazing-ness in a jar. It's a smooth, sweet, creamy spread that is made of Biscoff cookies. Trader Joe's has a similar version called Cookie Butter, which is equally delicious.

Biscoff Spread can be used in recipes the same way that peanut butter is used. While I am a die hard peanut butter fanatic, sometimes I like to switch things up a bit. Traditional no-bake cookies, which my family has always called Preacher Cookies (it's a southern thang), call for peanut butter. So, why not make Preacher Cookies with Biscoff Spread?! Thank you Picky Palate for this brilliant idea!

This remix of the traditional Preacher Cookie is to die for. These cookies melt in your mouth. They have an awesome combination of sweet and creamy flavors from the Biscoff Spread and a chewy texture from the oatmeal. This recipe will not only please your taste buds, but it also receives kudos for not requiring that you turn on the oven. Great for those way-too-hot summer days.

Definitely give these quick and delicious cookies a try the next time you are craving something sweet but don't feel like cranking up the oven. Also, consider adding broken up graham crackers for a S'mores version (you know I had to throw that in there!).

Preacher Cookies Remix (adapted from Picky Palate)
(20 cookies)

4 Tbsp unsalted butter
1/2 cup Domino Light sugar (or 1 cup granulated sugar)
1/2 cup unsweetened vanilla almond milk
1/2 cup Biscoff Spread
1 1/2 cups quick oats
1 cup semi-sweet chocolate chips
optional: 1/4 cup Mallow Bits

Place butter, sugar, and milk into a medium sauce pan. Heat over medium heat, stirring constantly. Once mixture comes to a boil, let boil for 2 minutes, stirring constantly. After the 2 minutes, remove pan from heat and stir in Biscoff. Once Biscoff is melted and fully incorporated, stir in oats and Mallow Bits. Allow mixture to cool for 5-10 minutes. Fold in chocolate chips, folding batter only 3 or 4 times. Some of the chocolate will melt, but you don't want all of it to melt. The end batter should look swirled with some chocolate bits remaining.

Spoon heaping tablespoons of dough onto parchment paper and store in refrigerator for 30 minutes to allow cookies to fully set. You could also pour mixture into a 9x9 square baking pan lined with parchment paper, store in refrigerator for 30 minutes, and cut into bars.

Print this recipe!

Nutritional Info
Servings Per Recipe: 20
Amount Per Serving:
Calories: 109.1
Total Fat: 6.0 g
Cholesterol: 6.2 mg
Sodium: 20.0 mg
Total Carbs: 14.6 g
Fiber: 0.8 g
Sugars: 9.2 g
Protein: 1.2 g

-Very easy to make
-Easy clean-up
-Ready to eat in less than an hour
-Great summertime dessert (no oven required!)
-Crowd pleaser

-Biscoff Spread is on the expensive side and is not available at all grocery stores (you can use peanut butter or almond butter if you cannot find Biscoff Spread)

Overall Rating: 4 out of 5

Check out some of the link parties that I shared this recipe on!


  1. Wow, these look so incredibly ooey gooey! I would love these, especially with the Biscoff!

    1. These cookies are ooey gooey! Definitely use Biscoff Spread the next time you make no-bake cookies. It's a great alternative to peanut butter...and I might even like the Biscoff no-bake cookies a smidgen better!


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